Tenderloin Stuffed with Gooseberries


serves 4 — 6
2 x 500 g (18 oz) pork tenderloins
175 g (6 oz) green gooseberries
25 g (1 oz) butter
1 medium-sized onion, finely chopped
75 g (3 oz) fresh wholemeal breadcrumbs
15 ml (1 tbsp) freshly chopped parsley
15 ml (1 tbsp) freshly chopped marjoram
a pinch of ground cloves
30 ml (2 tbsp) dry white wine
30 ml (2 tbsp) clear honey
For the gravy
150 ml (5 fl oz) dry white wine
150 ml (5 fl oz) stock


1. Remove the pork from the refrigerator about 2 hours before you intend to roast it. Heat the oven to 190°C (375°F) gas 5. Slit down one long edge of each tenderloin, leaving it uncut down one side. Open each tenderloin out flat, like a book. Beat the meat with a mallet or rolling pin until thin.

2. Top and tail the gooseberries and finely chop 125 g (4 oz) of them. Cut the remaining 50 g (2 oz) into half lengthways and reserve.

3. Melt the butter in a frying-pan over a low heat and cook the onion until it is just transparent. Stir in the finely chopped gooseberries and continue cooking until the onion is soft.

4. Remove the pan from the heat and stir the breadcrumbs, herbs, cloves and 30 ml (2 tbsp) wine into the onion mixture. Cool.

5. Spread the mixture on the open pork tenderloins, reshape each piece and tie up like a parcel with strong thread or cotton string. Lay the tenderloins side by side on a rack in a tin and roast for 45 minutes.

6. Take the tin out of the oven, remove the rack and put the pork in the bottom of the tin. Spoon the honey over each piece, and arrange the reserved gooseberries on top.

7. Mix together the wine and stock and pour into the tin around the meat. Cook in the oven for a further 15 minutes.

8. Transfer the pork to a serving platter and carefully remove the thread or string without dislodging the gooseberries. Remove any fat from the pan juices by blotting with absorbent paper, then strain into a sauce-boat and hand round separately with the pork. Cut the meat into slices at the table so that the topping is shown to best advantage

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